Tortitas de Papa y Maíz

This recipe couldn’t be simpler, yet it demonstrates how little is required to make a meal out of corn flour. Served simply with crumbled queso fresco and chile colorado as is shown here, the soft tortitas easily soak up the sauce. The corn flour referred to here, is of course harina de maíz para tortillas,…

Celebration Food: Bacalao a la Vizcaina Estilo Mexicano

It’s hard to say there is any one food which heavily represents Mexican Christmas tradition. Like everything else in Mexican cuisine, this is heavily dependent on region and class. Tamales are hugely important, but so are pozole and turkey. In some central and souther areas, Spanish dishes such as paella and bacalao are preferred and…

More Sick Day Food: Atole de Camote

Phlegm and porridge are two of the most unfortunate words in the English language, yet such is my life at the moment. Spanish, in comparison, has such gentle sounding words as camote, for sweet potatoes. As soft as the tuber before it is cooked.